Poulet Basquaise

⇐ Recipes from cookery books

Ingredients

1 fresh red chilli or dried chilli, chopped

chicken thighs

some flour

1 clove garlic, halved

2 Tbsp olive oil

tomatoes, peeled, seeded and coarsely chopped

green pepper, cut into 8 strips

a little ham or pancetta

Method

1. Sprinkle the chicken with salt, pepper and a little flour, shaking off excess.
2. Rub a heavy saucepan or casserole with the garlic halves and discard them. Heat the oil in the saucepan and brown the chicken pieces and brown them on all sides.
3. Stir in the tomatoes, peppers, ham. Cover and cook over a low heat for 30 minutes.
4. Uncover and cook for a further 30 minutes, reducing the sauce slightly.
5. Serve with rice

French Regional Cookery Anne Willan

chicken